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People in state high-risk insurance plans often feel left behind
The federal health law set up new plans that are cheaper and more comprehensive than the older ones run by states but consumers need to go without insurance for six months to qualify.
Food-borne Infections
Keeping food safe during power outages
When it comes to food safety, the general rule is, “If in doubt, throw it out.” Never taste suspicious food. It may look and smell fine, but bacteria that cause foodborne illness may be present and could make you sick.
Thanksgiving food safety tips from Public Health – Seattle & King County
Food safety for Thanksgiving goes beyond the proper preparation and cooking of turkey: cross-contamination and improper preparation and storage of other foods are other common causes of food-borne illnesses during the holiday season.
Public health, medical research face deep cuts if super committee deadlocks
Federal funding for medical research, disease prevention and a host of public health initiatives could be sharply reduced if the congressional super committee fails to agree on a deficit-reduction package, triggering automatic cuts.
How to protect your family from Listeria — FDA Update
Unlike most bacteria, Listeria germs can grow and spread in the refrigerator. So if you unknowingly refrigerate Listeria-contaminated food, the germs can contaminate your refrigerator and spread to other foods.
Eat safely at our end-of-summer fairs
Food at fairs and other outdoor events may not have been properly cleaned, refrigerated or cooked: So take care.
New shellfish toxin prompts harvest closure in Sequim bay
People are urged not to eat shellfish from that area until further notice due to the risk of Diarrhetic Shellfish Poisoning (DSP).
Illnesses linked to raw oysters from Puget Sound and Washington coast
The shellfish contain the bacteria Vibrio parahemolyticus, which thrives in Washington’s coastal waters in the summer, but which can be killed with cooking.
Sprouts linked to salmonella cases in the Northwest
Washington health officials to warn people not to eat alfalfa sprouts or spicy sprouts labeled “Evergreen Produce” or “Evergreen Produce, Inc.” The sprouts are linked to nine cases of Salmonella Enteritidis in Washington; cases have also been reported in Idaho, Montana and North Dakota.
Barbecue Bliss: Keeping bacteria at bay
How to prevent food poisoning from ruining your summer cookout — Tips from the FDA
European E. coli outbreak linked to bean sprouts
German health authorities have linked the E. coli outbreak that has killed 22 and sickened 1,700 people across Europe to locally grown bean sprouts, the European press is reporting today.
Three cases of E. coli infection in the U.S. linked to European outbreak
All had recently travelled to Germany, where the outbreak began. “Any person with recent travel to Germany with signs or symptoms of STEC infection or HUS, should seek medical care and let the medical provider know about the outbreak of STEC infections in Germany and the importance of being tested,” the CDC warns.
USDA lowers safe cooking temperature for pork
USDA says it’s safe to eat whole cuts of pork, steaks, roasts, and chops when they’ve been cooked to 145 °F and then allowed to a rest for three minutes.
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